Sourdough Cinnamon Roll Pull-Apart Focaccia

•

Jeni
Jump to Recipe Print Recipe

Sourdough Cinnamon Roll Pull-Apart Focaccia

Be warned, you will keep going back to this pan pulling apart "just a little bit" and it will disappear quickly. It is wildly addictive!! This focaccia has all the ooey-gooey-goodness of the beloved cinnamon roll but with the gut benefits of sourdough and can be thrown together so much more easily than actual cinnamon rolls. Accidentally over proofed your loaf dough? Turn it into focaccia, specifically *this* focaccia.
Print Recipe Pin Recipe
Cook Time 30 minutes
Ingredients Equipment Method Notes

Ingredients
  

For The Dough
  • 100 grams Active Sourdough Starter
  • 400 grams Filtered Water (warm, not hot! or room temp)
  • 500 grams Bread Flour (AP is also fine but will provide a different texture)
  • 10 grams Fine Sea Salt
For The Cinnamon Roll Focaccia Preparation
  • 3/4 cup Brown Sugar
  • 1/2 cup Cane Sugar
  • 1½-2 sticks Butter (melted)
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Cinnamon
For The Glaze
  • 2 cups Powdered Sugar (sifted)
  • 2 tbsp Butter (melted)
  • 2 tsp Vanilla Extract
  • 4 tbsp Heavy Cream (can substitute with milk or half and half)

Equipment

  • 9x13in baking dish
  • Large Bowl
  • scale

Method
 

Building The Dough
  1. Add 100g active sourdough starter and 400g warm water to a large mixing bowl. Mix with a whisk or hands to fully combine.
  2. Add 500g bread flour & 10 grams salt. Fully combine with a dough whisk or hands.
  3. Cover with damp tea towel or plastic wrap and allow to rest for 1 hour.
  4. After 1 hour, complete your stretch and folds. Starting at one side of the bowl, pull dough upward as much as possible without tearing and fold onto of itself. Rotate the bowl to complete 12 stretch and folds total.
  5. Cover and allow dough to rest in a warm environment until doubled in size. You may even see some beautiful bubbles popping up!!
    6. Be Patient, this can take several hours. Mine usually takes 8-10 hours. There are many variables that factor into this. Your starter strength, temperature of the room, temperature of the water used when combining dough, etc.
Assembling the Cinnamon Roll Focaccia!
  1. In one small bowl, combine 3/4 cup brown sugar, 1/2 cup sugar and 1 tbsp cinnamon. You may have extra or you may need to mix up more, just depends on how heavy handed you are with it! I usually sprinkle even more over the top.
  2. In another small bowl, melt your 1½-2 sticks butter. Again, you may find that you need more or less depending on how heavy handed you are. I LOVE BUTTER. I just go for it.
  3. Use some of your melted butter to generously grease your baking dish.
  4. Now, add your 1/2 tsp vanilla to the remaining melted butter.
  5. There are a couple ways to assemble your pull apart focaccia. I usually opt for the more rustic way which is to tear pieces off directly from my bowl of dough. You can also dump your dough onto a clean surface, stretch to a rectangle and cut into desired sized pieces.
  6. However you decide to proceed, you will take your small piece of dough and roll it in melted butter, followed by a generous coating of the cinnamon-sugar mixture and place it in your dish. Continue this process until all pieces are coated and dish is full.
  7. Cover with plastic wrap or damp tea towel and allow to rest in a warm environment until it has expanded to fill the dish. It should be wiggly and you may see more bubbles throughout!
Prepare The Glaze!
  1. Add sifted powdered sugar, melted butter and vanilla to a bowl. Slowly pour heavy cream into mixture while whisking continuously until combined. For a thinner glaze, use more heavy cream. For a thicker glaze, use less.
TIME TO BAKE!
  1. Preheat oven to 400℉.
  2. After your dough has proofed and fills the dish, sprinkle remaining cinnamon-sugar mixture and a generous drizzle of butter over the top. Use our fingers to "dimple" the dough throughout. Press your fingers directly into the dough being careful not to pop any bubbles.
  3. Bake at 400℉ for 30 minutes.
  4. Allow to rest for at least 30 minutes before serving. You can glaze the entire dish or individual servings. Enjoy!!

Notes

Please note that everyone’s ovens can vary in temperature. I highly recommend an oven thermometer to ensure consistency and accuracy.